Recipe courtesy of Ballymaloe Cookery School
Episode: Bobby's Ireland
Save Recipe Print
Total:
35 min
Prep:
15 min
Inactive:
5 min
Cook:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Red Currant Glaze:

Directions

Preheat the oven to 350 degrees F /180 degrees C.

Cream the butter well and then just stir in the sugar and ground almonds. (Don't over beat or the oil will come out of the ground almonds as it cooks.) Put a teaspoon of the mixture into 24 small patty tins, or divide between 2 by 7-inch sandwich tins. Bake until golden brown 10 to 30 minutes depending on the pans used.

The tarts or tartlets are too soft to turn out immediately, so cool in the tins for about 5 minutes before turning out. Do not allow to set hard before removing to a wire rack or the butter will solidify and they will stick to the tins. If this happens pop the tins back into the oven for a few minutes so the butter melts and then they will come out easily.

Just before serving, arrange whole raspberries on the base. Glaze with Red Currant Glaze and decorate with rosettes of Jersey cream.

Red Currant Glaze:

Melt the red currant jelly with the water in a small stainless steel saucepan. Stir gently, but do not whisk, or it will become cloudy. Cook it just for 1 to 2 minutes longer for the jelly to darken. Store any leftover glaze in an airtight jar and reheat gently to melt it before use.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

St. Patrick's Day

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Fruit Tarts

Recipe courtesy of Ree Drummond

French Apple Tart

Recipe courtesy of Ina Garten

Lemon Curd Tart

Recipe courtesy of Ina Garten

Almond Milk and Berry Smoothie

Recipe courtesy of Melissa d'Arabian

Green Beans with Toasted Almonds

Recipe courtesy of Rachael Ray

Christmas Crack Crust Almond Butter Pie

Recipe courtesy of Food Network Kitchen

Creamy Artichoke and Heirloom Tomato Tart

Recipe courtesy of Gesine Bullock-Prado

Browse Reviews By Keyword